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Greens, Cannellini Beans, and Andouille Sausage Pan Stew
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Brief Description
Chicken sausage is the base of this dish with greens, beans, and vinegar.
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Main Ingredient
sausage
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Category: Pork
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
http://www.bhg.com/recipe/greens-cannellini-beans-and-andouille-sausage-pan-stew/
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Tags:
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Notes:
Serving Size: 1 and 1/4 cups Nutrition Facts Per serving: 376 kcal cal., 13 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 1012 mg sodium, 38 g carb., 10 g fiber, 8 g sugar, 31 g pro.
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Posted By: cookingmama
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 4 - cooked chicken Andouille sausage links (3 oz. each) cut up
- 1 - medium onion cut into thin wedges
- 1 cans - 15 ounce cannellini (white kidney) beans rinsed and drained
- 2 tablespoons - fresh thyme leaves
- 2 cloves - garlic, minced
- 1 cans - 14 1/2 ounces reduced-sodium chicken broth
- 12 cups - chopped kale
- 2 tablespoons - balsamic vinegar
Directions:
In a very large skillet heat oil over medium heat. Add sausage and onion; cook and stir for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.
Add beans, thyme, and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half.
Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender. Add sausage mixture and vinegar; heat through.
Garnish with additional thyme, if desired.
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